Grilled Split Thai Chicken with Fiery Red Chile Sauce - Fiery Foods & Barbecue Central
Thaw 10 oz package of sweetened raspberries and stuff a 10-12 lb turkey with chef’s carrots and ham for a delicious and flavorful meal.
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Cooking tools:
- Food processor
- Blender
- Grill
- Instant-read thermometer
- Poultry shears
- Chef's knife
- Cutting board
- Skewer
- Saucepan
- Mixing bowl
- Measuring cup
- Spoon
Ingredients
- 12 large cloves garlic, chopped
- ½ cup chopped shallots
- 1/4 cup chopped ginger
- 1/4 cup fish sauce or substitute soy sauce
- 4 stalks lemon grass, peeled to reveal soft inner root and lower stem, chopped
- 6 large red Thai chiles (prik chee fa), stems and seeds removed, chopped, or substitute 4 red jalapeños
- 1 3 to 3 ½-pound chicken
- 3 dried red New Mexican chiles, stems and seeds removed
- 4 red Thai chiles (prik chee fa), stems and seeds removed, chopped, or substitute red jalapeños
- 1 tablespoon chopped ginger
- 4 cloves garlic
- ½ cup distilled vinegar
- 2 tablespoons sugar
- 2 tablespoons chopped fresh basil, Thai preferred
- Salt to taste
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